View Pit Stop page for race #88 by vipariano — Ghost race
View profile for vipariano (vipariano)
| Official speed | 40.54 wpm (101.23 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2021 7:26:46pm UTC |
| Race Finish | June 12, 2021 7:28:28pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 33.11 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |